Tuna Stuffed Avocados – Easy High Protein Lunch Recipe
Ingredients
- Two 5-ounce cans of solid white albacore tuna packed in olive oil, drained
- 1/2 cup good quality mayonnaise
- 1/4 cup red onion, minced very fine
- 1 stalk celery, minced very fine
- 2 tablespoons dill pickles, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 large, ripe avocados
- 1/4 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- Paprika, for garnish
Instructions
- Melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 2-3 minutes until golden brown. Immediately transfer to a plate to cool.
- In a medium bowl, flake the well-drained tuna with a fork.
- Add the mayonnaise, minced red onion, celery, pickles, fresh dill, lemon juice, and Dijon mustard to the tuna.
- Gently stir to combine. Season with salt and pepper to taste.
- Cut the avocados in half lengthwise and remove the pits. If needed, scoop out a little extra flesh to create a larger well.
- Brush the cut sides of the avocado with a little lemon juice to prevent browning. Sprinkle with a tiny pinch of salt.
- Spoon the tuna salad mixture generously into each avocado half.
- Top with the toasted panko breadcrumbs, a sprinkle of paprika, and serve immediately.
Notes
For the best flavor and texture, use solid white albacore tuna packed in olive oil. It makes a noticeable difference in this simple recipe.